Among the many health benefits of eating chicken are:

• Providing vitamins and minerals that are important for brain function
• Muscle development
• Increasing heart health
• Bone fortification
• Assisting with weight loss

Boneless chicken breast on grill

Ingredients For the brine:

• 4 cups water
• 33 grams salt (1/4 cup Diamond Crystal kosher salt, or 2 tablespoons Morton kosher salt, or 1 1/2 tablespoons fine sea salt)

For the chicken:

• 1 1/2 to 2 pounds boneless skinless chicken breasts

• 3 tablespoons extra virgin olive oil (plus more for the grill)

• 1 1/2 teaspoons paprika

Meathod

4.Brush the grill grates with olive oil before grilling the chicken breasts. Place the chicken breasts on the grill's hot side (or on the grill pan). Allow the chicken to grill, unattended, until the pieces begin to develop grill marks (you can lift up one to check).
When the chicken has browned on one side, flip it over and move it to the cooler side of the grill (low heat, not no heat). Cover and set aside to finish cooking.When the internal temperature of the chicken reaches 155°F, remove it from the grill.

5.Rest the chicken breasts before serving:Wrap the breasts in foil. While resting, the chicken will continue to cook in its residual heat. Allow it to rest for 5 to 10 minutes before slicing and serving.

Boneless Chicken Breast Fried:

Ingredients 

• 6 boneless or bone-in chicken breasts

• 1/2 teaspoon salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper, plus more to taste

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 3 to 4 cups vegetable oil, for frying

Steps to Make Chicken Breast Fried

1.Collect all of the ingredients. If you're going to fry in batches, line a large baking sheet with foil and place a cooling rack on top.

2.Season the chicken breasts to taste with salt and freshly ground black pepper.

3.Combine the flour, 1/2 teaspoon each of salt and pepper, and the baking powder in a food storage bag or a wide, shallow bowl. To combine, shake or stir. 

4.Place the chicken pieces in the flour mixture and gently shake or mix until evenly coated.

5.Refrigerate the chicken for 2 to 4 hours in a rimmed baking dish or large platter.Allow the chicken to come to room temperature. In a deep skillet or Dutch oven, heat 1 1/2 inches of vegetable oil over medium heat until the oil reaches 350 F.

6.Place the chicken in the hot oil. To avoid spills and splashes, gently place bone-in chicken breasts (which are heavier than boneless) into the oil. Reduce the heat to mediumlow once the chicken is hot and browning well. Cook for another 4 to 6 minutes per side, or until well browned and the inner juices run clear when pierced with a fork. Bone-in chicken breasts will take twice as long to cook, ranging from 8 to 12 minutes per side.

7.If cooking in batches, remove the fried chicken pieces, place them on the cooling rack on the prepared pan, and tent loosely with foil. Fry the remaining chicken.

8.Enjoy with your favourite side dishes.